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Prep 20 mins
Cook 0 mins
I found this in The Sun-Sentinel from poweroffamilymeals.com and I don't want to lose it. Sounds good and easy to make.
For the vinaigrette
- 1⁄2 cup balsamic vinegar
- 1 tablespoon Dijon mustard
- 1⁄4 teaspoon salt
- 1⁄4 teaspoon black pepper, coarsely ground
- 1 1⁄2 tablespoons basil, chopped
- 1 1⁄2 tablespoons oregano, chopped
- 1 1⁄2 tablespoons thyme, chopped
- 1⁄2 cup olive oil
For the Chopped Italian Salad
- 1 head romaine lettuce, about 1-1/4 pounds, cut into 1-inch squares
- 1 (4 ounce) jar roasted red peppers, drained and sliced
- 1⁄4 lb salami, sliced and cut into strips if desired
- 1⁄3 cup red onion, chopped
- 1 1⁄2 cups black olives, pitted and chopped
- 1 cup provolone cheese, diced
- For the vinaigrette, combine vinegar, mustard, salt and pepper and herbs in a food processor or blender and process on high speed until the mixture is well blended.
- With the motor running, carefully pour olive oil in a steady stream. Store in the refrigerator after use. (Vinaigrette will last approximately 2 weeks in the refrigerator.).
- For the salad, combine all the salad ingredients and toss.
- Dress with Italian Vinaigrette just before serving.
Nice flavor mix but the dressing is a bit sharp for me. I think that's from the balsamic and only 1/2 of my vinegar was balsamic since that's all I had. Tamed it down with 1 t sugar and 1/2 c grated parmesan cheese. I also added a tablespoon of garlic powder to the dressing mix (otherwise it can't be Italian.)